The oyster has long been prized around the world as a seafood that can be enjoyed raw. Oyster sauce, meanwhile, is an umami rich condiment, high in glutamate, that is used in Chinese cuisine. Oysters are in season during autumn and winter, and during this time the umami levels are increased. Such is the level of nutrients they offer that oysters are sometimes referred to as the ‘milk of the sea’. As well as containing amino acids they also offer high levels of zinc, and can also help enhance your sense of taste. Raw material for Chinese seasoning, oyster sauce.
Levels of naturally occurring glutamate（mg/100g）：40〜150
Levels of naturally occurring inosinate（mg/100g）：20